Tangerine Chicken Stir-Fry

Amazing recipe for a declicious meal

390 calories per serving

Active time 20 minutes

Total time 30 minutes

Makes 4 Main-Dish Servings

2 or 3 tangerines

¼ cup dry sherry

1 Tbsp. grated peeled fresh ginger

1 tsp. Asian sesame oil

1 tsp. plus 1 Tbsp. cornstarch

2 Tbsp. lower-sodium soy sauce

1½ lb. skinless, boneless chicken-breast halves, cut into ½-inch-wide strips

1 cup quick-cooking (10-minute) brown rice

4 tsp. vegetable oil

1 bag (12 oz.) broccoli florets

2 medium carrots, thinly sliced diagonally

3 green onions, cut into 1-inch pieces

1.    From 1 tangerine, with vegetable peeler, remove peel in strips. Using small knife, remove and discard any white pith from peel; set peel aside. Into 1-cup liquid measuring cup, squeeze ½ cup juice from tangerines. Stir in sherry, ginger, sesame oil, and 1 teaspoon cornstarch; set juice mixture aside.

2.    In medium bowl, combine soy sauce and remaining 1 tablespoon cornstarch. Add chicken strips and toss to coat; set chicken mixture aside.

3.    Cook rice as label directs. Meanwhile, in 12-inch skillet on medium-high, heat 2 teaspoons vegetable oil until hot. Add tangerine peel and cook 1 minute, or until lightly browned. With tongs or slotted spoon, transfer peel to large bowl.

4.    To same skillet, add broccoli, carrots, and green onions; stir to coat with oil. Add ¹/₃ cup water; cover and cook 4 minutes, stirring once. Uncover and cook 1 minute longer, or until vegetables are tender-crisp, stirring frequently. Transfer vegetables to bowl with tangerine peel.

5.    To same skillet, add remaining 2 teaspoons vegetable oil; reduce heat to medium. Add chicken mixture and cook 6 to 7 minutes, or until chicken is golden and no longer pink throughout, stirring frequently. Transfer chicken to bowl with cooked vegetables.

6.    Add juice mixture to skillet and heat to boiling on medium-high; boil 1 minute, stirring until browned bits are loosened. Return chicken and vegetables to skillet; cook 1 minute to heat through, stirring. To serve, spoon brown rice into shallow dinner bowls; top with chicken and vegetables.